Fermented Herbal Chili Paste (Tương Ớt Thảo Mộc Lên Men)

A vibrant and tangy fermented chili paste infused with fresh herbs, perfect for adding a spicy, aromatic kick to your meals. This traditional-style condiment combines chili, garlic, and fragrant herbs, naturally fermented to develop depth and complexity.

Steps

1. Wash and roughly chop the red chili peppers, garlic, ginger, lemongrass, basil, and cilantro. 2. In a blender, combine all chopped ingredients with sea salt, sugar, and water. Blend until a coarse paste forms. 3. Transfer the paste into a clean glass jar, pressing down to remove air pockets. 4. Cover the jar with a breathable cloth or fermentation lid and leave it at room temperature (20-25°C) for 3-5 days. 5. Stir the paste once daily to evenly distribute fermentation. 6. After fermentation, taste the paste; if desired tanginess and aroma are achieved, seal the jar and refrigerate. 7. Use as a spicy, herbal condiment with rice dishes, noodles, or grilled meats.

50g fresh red chili peppers 10g garlic cloves 5g fresh ginger 10g fresh lemongrass 5g fresh basil leaves 5g fresh cilantro 1 tsp sea salt 1 tsp sugar 30ml water